This week I would like to introduce -- and in some cases, re-introduce -- a unique food to my readers.

I'm sure some of you may know what a plantain is; however, I know many of you may have seen this odd, large banana-looking thing in the past and thought to yourself "what is that?"

I must to tell you the day Andy and I were shopping at Van's Thriftway and we spotted plantains we were so excited because we had come to accept that the only time we could enjoy these delicious treats was when we visited Los Angeles. So to find them here in Helena was a pleasant surprise.

A plantain -- or platano as I know them in Spanish -- is a fruit that is similar in appearance to the banana; however unlike the banana plantains are not eaten raw and are used for cooking. Plantains are quite versatile and widely used in Puerto Rican and Cuban cuisine and their different cooking methods depend on their ripeness. Green, very firm plantains are starchy, much like potatoes. They can be used for stews or mashed for a popular Puerto Rican dish called Mofongo.

This week's recipe reflects my favorite way to enjoy plantains, which is when they have ripened and the peel has turned a dark yellow in color. At this point, the plantain has sweetened and is ready to be lightly fried and served alongside a savory dish such as Cuban style chicken.

So if you would like to create your own Cuban feast, don't plan on doing so without a generous side of tostones de plátano. However, you will need to start your Caribbean journey by visiting the nice people over at Van's Thriftway, because they are the only place in town I have been able to find plantains. And if you are having a hard time finding them or are not sure what you are looking for, Ken or Tom in produce would be more than happy to point you in the right direction. Enjoy!